Marbleized Mint Bark
Yield
1 batchPrep
20 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
chocolate chips
|
*
|
| 1 | pound |
white chocolate
pieces |
|
| ¾ | cup |
candy canes
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
chocolate chips
|
*
|
| 453.6 | g |
white chocolate
pieces |
|
| 177 | ml |
candy canes
crushed |
* |
Directions
Line a baking sheet with foil; set aside.
In a small saucepan heat mint or regular chocolate chips over low heat, stirring constantly, til melted and smooth.
Remove pan from heat.
In a 2-quart saucepan heat the white chocolate over low heat, stirring constantly, until melted and smooth.
Remove pan from heat. Stir in crushed candy canes.
Pour the melted white chocolate mixture onto the prepared baking sheet.
Spread white chocolate mixture to about ⅜ inch thickness; drizzle with the melted chocolate chips.
Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect.
Let candy stand several hours or until firm (OR chill about 30 minutes or until firm).
Use foil to lift firm candy from the baking sheet; carefully break candy into pieces.
Store, tightly covered, for up to 2 weeks.
